So so so easy! I cooked mine in a regular non-stick sauce pan over low heat and it worked great, it started to thicken within about 5 minutes. I used half splenda and only 3 tablespoons of butter (I figured if it was as good as everyone says id end up eating most of it with a spoon so I might as well cut out a few calories!). Lemon curd is one of those things that just sounds hard and complicated but this took less time than it would take to make eggs & bacon!

I'm giving this three stars because even though they were good, this recipe needs a lot of changes for it to be great. I halved the recipe and only used 1/4cup butter and half a cup of brown sugar (which was plenty!!). I also used diet mountain dew and reduced fat crescent rolls. I tried a dumpling as soon as I took the pan from the oven and it was just sitting in liquid, which made it really soggy... the kind of soggy that makes you wonder if its actually cooked. So I put the rest of the dumplings back in the oven @ 400 degrees until the liquid bubbled for a few minutes and then I let them sit for about 10 minutes before I served them which gave the liquid time to set up and get absorbed by the crescent rolls & they were pretty good with whipped cream. Next time I make these (there will def be a next time, they're too easy to give up on!) Ill let my butter and sugar mixture thicken on the stove before I pour it over the rolls and ill bake it at 400 degrees instead of 350. I may add chopped pecans next time too.

I had a little roast (just under 2lbs) so I only used 1 can of soup with half a can of water. I also threw in some potatos, onion, carrots and celery cut into larger chunks (seasoned with salt and pepper) and a few tablespoons of flour because after 5 hours on low it was still really watered down, which thickened up nicely in no time. I can't imagine how watery this would have been if had used even half of what the recipe calls for! Id probably dust the roast (and veggies/potatos if I use them) with flour before putting them in the slow cooker next time to make things a little easier. The cream of mushroom soup added a really nice creamy-ness to this... it was delicious. I'm not even a big pot roast kind of person and I can't wait to make this again. Thanks for sharing!

I've been wanting to try this for a while! I drizzled mine with olive oil and mixed the kale pieces around with my hands until they were all evenly coated & I checked the texture of them in the oven every five minutes or so and ended up with crispy chips... no soggy or burnt spots! I've never had kale before and I will say these are a healthier option than a chip, you def get your salty/crunchy fix with this, but I'm not sure if I liked these enough to make them again. They tasted almost like broccoli. Id consider making them if I wasn't eating carbs and needed something salty though.

This won't be as crisp as chex straight from the box, but mine was no where close to "soggy"! I used butter (the real stuff... margarine has much more water in it & if you use it your chex won't be as crisp as it could be) and layed my chex out in as close to a single layer as I could get after they were covered with powdered sugar for about an hour until they cooled completely and had a chance to dry out. I added some dried cranberries and pistacios to mine for some color and extra texture, but this is just as good on its own. Id make this again, but id only make half a batch if I was only making it for a handful of people... it made a ton!

This was my first attempt @ a homemade pie crust & it came out delicious, buttery and flakey...just like my moms crust that's shees been making since I can remember. I used my kitchen aid stand mixer to make this since I don't have a food processor or pastry cutter and honestly, don't want to take the time/effort to cut the butter in with a fork. (I make my scones the same way!) I just froze my butter for about 30min, sliced it thin & then added it with all the ingredients except water in mt KA bowl. I mixed it on the lowest setting for a few minutes, until there were pea sized, or smaller, crumbs. Then I slowly poured in slightly less than 1/4cup of super cold water (still on the lowest speed) just until a dough barely started to form. Then I shaped it into a ball, wrapped in plastic wrap, and froze for about 30 min before I rolled it out. I froze it again once I got it into my pie plate, before I added my filling and baked it. it came out perfect. Even the extra scraps that I dusted with cinnamon/sugar and baked came out flakey without being refridgerated or frozen before going into the oven. This will be my go to recipe, I love it!

For this I only used two teaspoons of baking poweder rather than three and a half, and reduced the sugar by half since I wasn't sure if it would be too sweet with the full amount (which after making it I don't think it would be too sweet). My husband and I both liked this, my 23 month old even ate a few bites (he's not a big cornbread fan, the last time I sprung cornbread on him he took a bite, spit it out, and gave the rest to the dogs!) My husband liked it so much that before I could even sit down he had eaten two huge pieces. Thanks so much for sharing! I'm sure this will be made and requested often

I made this as is, except I left out the nuts, and it was delicious. Id absolutely make this again!

Tastes like banana bread in cookie form! I replaced the cloves with nutmeg, left out the nuts (only because I didn't have any) and used butter instead of shortening. I did have to flatten out my cookies before baking because they didn't spread but other than that I had no problems with this recipe. Infact, ill probably make these instead of banana bread when we have too many over-ripe bananas

I used this recipe as a base for coraline cookies (little pb button cookies) & I reduced both the brown and white sugar by 1/4 cup each, added a splash of vanilla, and used a heaping 1/2 cup of regular peanut butter (it was probably close to 2/3c). My first batch of these left me feeling pretty dissapointed... I put my dough in the freezer for about 20min & sprayed my pan with non stick spray... the cookies spread on the bottoms, crumbled around the edges, and although they tasted good, they weren't something id serve to guests. However for my next batch, I left the dough in the freezer for almost three hours and didn't use any non stick spray on my cookie sheet... they came out perfect this way, they didn't stick either. So to anyone making these: make sure your dough has plenty of time to chill like the recipe says! And unlike other peanut butter cookies on this site (even ones that call for a full cup of pb) these had a great peanut butter taste, they were moist and chewy in the middle and slightly crisp around the edges. This will be my go to peanut butter cookie recipe from now on with those changes I made.

This was delicious fresh out of the oven and even better the next day, toasted with some butter. I thought the bread and the cinnamon swirls held their shape better and was easier to slice into thin slices the next day after being refridgerated overnight. The only thing I did different was use maybe two tablespoons of sugar total (for half the recipe) in the swirls because I didn't want the bread to be too sweet... I wanted bread, not cinnamon rolls. This will be made often in my house, thanks for sharing!

Even though its the middle of july I was craving both soup & pumpkin (pregnancy cravings really don't care what season it is!) and this sounded so delicious its all I thought about for three days before I finally broke down and made it. I did use hot italian sausage and fat free milk since that's what I had on hand and I left out the liqueur as well as the butter this calls for to cook with the sausage since sausage is fatty enough as it is, I didn't think it was neccessary. I had a bowl before I pureed this and it was good that way, but so much better after being pureed! it gave the whole soup a nice sausage-y flavor in every bite. Next time I make this (and there will be several 'next time's) I will use a full pound of sausage and add some garlic. Thanks for sharing your recipe!

I enjoyed these. I made them as is, except substituted white chocolate chips for the regular chocolate chips and added a dash of cinnamon. They had chewy centers, crisp edges, and didn't spread much like others complained of. I also don't understand the reviews claiming these are too salty, I kept the salt as called for and thought it was perfect. Don't use salted butter or salted nuts and your cookie won't come out tasting overly salty!

I doubled this for a 9x13 pan, but reduced the sugar like others. I left out the chocolate chips because I didn't have any on hand & it was still plenty sweet and chocolate-y! I did use all milk rather than the water on top to make sure it was nice and creamy, which it was! It reminded me of hot chocolate. My whole family loved this, I'm sure ill be making this all the time. Thanks!

This was just what I was looking for! I halved the recipe and used 1lb of ground turkey instead of pork. I didn't have cloves, so I left that out, and was out of marjoram so I substituted that with oregano. This made delicious crumbled sausage for our breakfast enchiladas & it will be my go to recipe for sausage from now on, even for hot italian sausage (all it would need is more crushed red pepper and some fennel seeds), thanks!

I didn't really care for these. I used all butter, added 2tsp of vanilla and I found them to be dry, especially the edges.. I also thought they lacked flavor in general. Mine also were "light brown" at only five minutes at 350 degrees so I had to turn my oven down in order for these to cook through and not be "over baked". Personally, I was dissapointed in this recipe, especially with such high reviews. However my 19 month old shoved the first cookie in his mouth the same way he does with brownies (he LOVES brownies) and when I turned my back he had actually ran into the kitchen and stole a cookie off the counter and got way too upset when I moved the cooling rack back far enough to where he couldn't reach anymore cookies. I gave these three stars because they will get eaten and apparently my son loves them but ill keep looking for a better recipe.

Delicious! I've always loved cinnamon/sugar coated anything but never thought of using pretzels. I used a little extra sugar and cinnamon to taste for mine... I doubt they last the rest of the day they're so good! Thanks for sharing

This is a good variation of the usual sour cream and ranch dip. I used the regular italian dressing mix & it was delicious but id probably use an extra packet of seasoning next time because the italian flavor was a bit mild for our taste. My 19 month old loved it though! He dipped everything from chips to veggies to his fingers in it!

I enjoyed these, I don't think id make them to eat as just chips, but they're great with dips (creamy pizza dip, tomato sauce, even sour cream based chip dip!). If you line your pepperoni on a few paper towels and microwave them for about 15-20 seconds before you put them in the oven you can get a lot of the grease off before hand & they don't smoke as much in the oven. Just make sure to watch them closely. I take mine out when the centers are still a little bit chewy, they crisp up when they cool and its a good way to make sure you don't over bake them.

I'm only rating the brownie, not the frosting, since I made these for the sole purpose of making brownie pops. The brownie alone wasn't great, but it wasn't bad either. Id def agree with other reviewer that said these are somewhere between fudgy and cakey... you'd have to be someone who enjoys or doesn't mind cake like brownies to really love these. These made good brownie pops in the end but they aren't something id made again. Thanks anyways.